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Orange Salad

Peel six oranges, scrape off all the pith, and cut them into slices. Take out the pips, put a layer of the slices on a dish, and sprinkle over them some powdered sugar and a little brandy or rum. Continue in this way until they are all used up, and serve. They may be piled in the shape of a pyramid. Oranges, French Style Cut six oranges into halves, remove all the insides, taking care not to injure the rinds; notch evenly round the edges of the rinds, and put them into cold water to soak. Squeeze out all the juice from the pulp, strain it into a saucepan, pour in water to make three gills in all, add one and one-half ounce of gelatine dissolved in one and one-half teacupfuls of water, also six ounces of sugar, the thin rind and juice of a lemon, and the whites and crushed shells of three eggs. Whisk well over the fire until the liquor boils, remove the whisk, put the lid on the pan, and boil slowly for ten minutes. Remove the pan from the fire, let it stand for five minutes, and strain through a jelly-bag until clear; wipe the orange peels perfectly dry, fill them level with the jelly, packing them in ice to keep them firm, heap up on top one-half pint of cream beaten stiff, with one teaspoonful of crushed loaf-sugar and a few drops of vanilla; place a sweetmeat on the top of each, and serve on a dessert-dish.